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Brownie topped with mint chip frosting on a plate with a glass of milk.
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Mint Chip Brownies

Fudgy brownies topped with creamy mint chip frosting! This easy brownie recipe turns your favorite ice cream into the perfect treat.
Course Dessert
Cuisine American
Keyword Mint Chip Brownies
Prep Time 30 minutes
Cook Time 30 minutes
Cooling 4 hours
Total Time 5 hours
Servings 9 very large brownies
Calories 404kcal
Author Fiona Dowling

Ingredients

Brownies

  • ½ cup unsalted butter
  • 4 oz dark chocolate (50-70%)* finely chopped
  • 1 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup cocoa powder
  • ½ cup all-purpose flour aka plain flour
  • ¼ teaspoon salt

Mint Chip Frosting

  • ½ cup unsalted butter
  • 1 ½ -2 cups powdered sugar sifted
  • ¼ - ½ teaspoon peppermint extract*
  • 1-3 tablespoons cream heavy cream or whipping cream*
  • 2-4 drops green food coloring
  • ⅓ cup mini chocolate chips or very finely chopped dark chocolate
US Customary - Metric

Instructions

Brownies

  • Preheat the oven to 350F (180C) degrees.
  • Line an 8x8 inch pan with parchment paper, leaving an overhang around the edges. Or line with aluminum foil and lightly grease.
  • Chop the butter into pieces and place in a large heat-proof bowl along with the chopped chocolate.
  • Microwave on medium power (not high power) for 1 minute, remove from the microwave and stir. Repeat the process until the butter and chocolate is melted.
  • Whisk in the sugar and vanilla extract.
  • Whisk in the eggs.
  • Stir in the flour, cocoa powder and salt.
  • Pour the batter into the pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.
  • Remove from the oven and cool fully.

Mint Chip Frosting

  • In a large bowl, beat the butter until fluffy.
  • Beat in 1 and ½ cups powdered sugar and ¼ teaspoon mint extract.
  • Add in 1-2 drops green food coloring.
  • Beat in the rest of the powdered sugar a little at a time, alternating with 1 tablespoon of cream until the desired sweetness and thickness is reached.
  • If needed, mix in a little extra peppermint extract and green food coloring
  • Mix in the chocolate chips.
  • Frost the cooled brownies.
  • To slice, lift the brownies out the pan using the overhang of the parchment paper and place on a cutting board. Slice with a sharp knife, cleaning the knife off in between each slice.

Notes

  1. Semi-sweet chocolate can be used as well. Chocolate chips work, but baking chocolate tends to melt better.
  2. Go slowly with adding the peppermint extract - different brands can have very different intensities.
  3. Store brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Unfrosted brownies can be frozen for up to 2 months.
  4. Nutrition information is based on 1 brownie, assuming the pan is sliced into 9 equal-sized brownies. Nutrition information is an estimate only. 

Nutrition

Calories: 404kcal | Carbohydrates: 33g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 99mg | Sodium: 92mg | Potassium: 149mg | Fiber: 3g | Sugar: 23g | Vitamin A: 730IU | Calcium: 32mg | Iron: 2mg